"Made raw vegan raspberry lime mini cheesecakes for dessert for my family crossing my fingers they turn out. the crust is dates and almonds pulsed and pressed into ramekins - abt 1/4 inch thick // And the filling is soaked cashews / lots of lime zest + juice / coconut milk / maple syrup - all blended smooth and poured over crust // then warmed some frozen raspberries in the microwave, mashed em a bit and swirled a spoonful into each and topped with more lime zest - them stuck them in the freezer to firm"